Easy Coconut Cake

I just made this one up because I was too lazy to make one of the longer versions I found recipes for - but it turned out so yummy and was about as easy as a cake can get.

For Cake:

1 box White cake mix 

Milk (see box cake directions to substitute for water, can also use coconut milk)

Butter, melted (see box cake directions to sub for oil)

Eggs (see box cake directions, plus one additional egg)
1 small package Vanilla Pudding
8 oz. Sour Cream
1/2-1 tsp. Vanilla

Mix up the cake according to the directions on the box including the extra ingredients (one extra egg, sour cream, vanilla pudding and vanilla). 

Bake according to package directions starting with the shortest time to ensure it doesn't get over-cooked (the different ingredients change the batter a bit). Cool completely before frosting. 

For Frosting:

8 oz. Cream Cheese, softened

1/2 c. Granulated Sugar

2 tsp. Vanilla

1 1/2 c. + 2 T. Heavy Whipping Cream

1-2 c. Shredded Sweetened Coconut

Cream cream cheese, sugar and vanilla on medium speed until well blended. Add in heavy whipping cream and beat on high until fluffy and stiff peaks form. 

Frost in between each layer and on outside of cake with frosting. Cover outer frosting with shredded coconut - you can also add coconut to middle layers if desired.

**I typically double the cake and frosting recipe to make a four layer cake. 

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Whipped Cream Frosting

8 oz. Cream Cheese
1/2 c. Granulated Sugar
2 tsp. Vanilla
1 1/2 c. + 2 T. Heavy Whipping Cream

Cream the cream cheese and sugar until smooth. Mix in vanilla. Pour in heavy cream and beat on high until stiff peaks form.

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Texas Sheetcake

2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1/4 tsp. salt
1 c. butter
1 c. water
1/3 c. unsweetened cocoa powder
2 eggs
1/2 c. buttermilk or sour milk
1 1/2 tsp. vanilla
Chocolate Frosting:
1/4 c. butter
3 T unsweetened cocoa
3 T buttermilk
2 1/4 c. sifted confectioners' sugar
1/2 tsp. vanilla
1/2 c. chopped pecans, optional

PREPARATION:

Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.

Frosting:
In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

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Coconut Pecan Frosting

1 c. sugar
½ c. margarine or butter
1 c. evaporated milk
1 tsp. vanilla
3 large egg yolks (if you get whites in this it looks really ugly)
1 1/3 c. flaked coconut
1 c. chopped pecans

1. Mix sugar, margarine, milk, and egg yolks in 2 quart saucepan. Cook over medium high heat for 12 to 15 minutes, stirring constantly, until thick.
2. Stir in coconut, pecans and vanilla.
3. Cool about 15 minutes, beating occasionally until spreadable.

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Wilton Buttercream Frosting

1/2 c. White pure vegetable shortening
1/4 c. Milk or 1/3 c. Whipping Cream (water can be used in place of milk)
1/2 tsp. Salt
1/2 tsp. Flavoring (clear vanilla, butter, almond extract, etc.)
1 lb. (4 cups) Powdered Sugar

Put all ingredients except powdered sugar into mixing bowl
Add 1/2 c. powdered sugar and mix well
Slowly add powdered sugar, stirring between each addition
If you want a thinner consistency of frosting add milk or water 1 tsp. at a time to thin

For chocolate buttercream add 1/2 c. dark cocoa and a little extra water

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Butterscotch Apple Cake

1 c. Vegetable Oil
2 c. Sugar
2 eggs
2 c. Flour
1 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1 tsp. Salt
1 tsp. Cinnamon
1 tsp. Vanilla
3 c. Chopped, peeled apples {3-4 apples}
1 c. Chopped Pecans
1 c. Butterscotch Morsels
Caramel Sauce & Whipped Cream for Topping

Mix together oil and sugar. Add eggs one at a time beating after each. Add flour, soda, powder, salt and cinnamon - beat well. Stir in vanilla, apples and pecans.

Spread mixture evenly in a greased 9x13 pan - sprinkle butterscotch chips on top.

Bake 55 minutes at 350 degrees.

Cool completely in pan. Serve garnished with caramel sauce and whipped cream.

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Cream Cheese Frosting

1/2 c. Butter (one stick), room temp.
1 8oz. Package Cream Cheese, room temp.
2-3 c. Powdered Sugar
1 tsp. Vanilla

Mix butter and cream cheese with electric mixer until smooth and well blended
Mix in Vanilla
Add sugar slowly until desired consistency is reached

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Chocolate Mayonnaise Cake

I know, mayonnaise in cake sounds yucky - but it's SO good!

2 c. Flour
1 1/2 tsp. Baking Soda
4 T. Cocoa rounded
1 c. Sugar
1 1/2 tsp. Baking Powder
1 c. Cold Water
1 c. Mayonnaise
2 tsp. Vanilla

Preheat oven to 350°
Mix all ingredients together well
Pour into a 9 or 10 inch square pan
Bake 30 to 35 minutes

Best when topped with Cream Cheese frosting

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